Tiramisu Angel Torte

Tiramisu Angel Torte
Tiramisu Angel Torte

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 3

    (8-ounce) cartons plain fat-free yogurt

  • 1

    cup sugar divided

  • 1/2

    cup water

  • 2

    tablespoons instant espresso

  • OR

  • 1/4

    cup instant coffee granules

  • 2

    tablespoons Kahlúa (coffee-flavored liqueur)

  • 2

    tablespoons skim milk

  • 1/2

    teaspoon vanilla extract

  • 1

    (4-ounce) carton Mascarpone cheese

  • 2

    tablespoons unsweetened cocoa

  • 1

    ounce bittersweet chocolate grated

  • 1

    (10-inch) round angel food cake

Directions

Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate. Combine 1/2 cup sugar, water, and espresso granules in a small saucepan, and bring to a boil. Cook 1 minute over medium heat, stirring occasionally. Remove from heat, and stir in Kahlúa. Cool completely. Combine yogurt cheese, 1/2 cup sugar, milk, vanilla, and Mascarpone cheese; beat at medium speed of a mixer until smooth. Set aside. Combine cocoa and chocolate in a bowl. Cut angel food cake into 12 slices using a serrated knife. Dip cake slices into espresso mixture; place 4 slices crosswise in a 9×5-inch loaf pan. Gently spread one-third of cheese mixture over cake layer, and sprinkle with one-third of cocoa mixture. Repeat procedure with the remaining cake slices, cheese mixture, and cocoa mixture. Chill torte at least 2 hours. Serving Size: 3/4 cup

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